Composition / ingredients
Step-by-step cooking
Step 1:
How to make beef in milk in a frying pan? Very simple! First, prepare the necessary ingredients according to the list. To make the meat juicier, it is better to use the pulp of fresh beef or veal. In addition to salt and pepper, you can add your own spices to taste. I added a little hop-suneli. Take any vegetable oil. I have sunflower oil.
Step 2:
Wash the beef. Be sure to dry it with a paper towel, otherwise excessive moisture will not allow it to fry - it will stew. Cut into medium pieces. If you use frozen meat, you must first properly defrost it on the bottom shelf of the refrigerator. I had already sliced beef goulash. Any pulp without hard veins is also suitable.
Step 3:
Heat vegetable oil in a frying pan over high heat. Lay out the beef and fry, stirring, until golden brown. At the end, sprinkle the beef with spices and mix.
Step 4:
Pour the milk into the pan. The fat content of milk is not important. Milk can be replaced with cream of 10% fat content, but keep in mind that the calorie content of the dish will change.
Step 5:
Bring to a boil and simmer under the lid for about 50 minutes until the meat is soft. The exact time depends on the size of the pieces and the selected part of the carcass. If necessary, you can increase the extinguishing time.
Step 6:
Sprinkle beef in milk with fresh herbs and serve with any side dish. I served it with pasta. Enjoy your meal!
Beef can be replaced with any other type of meat that you like best. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
